CHOCOLATE ERUPTION CHEESECAKE

This beautiful marbeled cheesecake is a show stopper for holiday parties or holiday meals.

Chocolate Eruption Cheesecake

Bottom Crust:
1-1/4 Cups Oreo or chocolate cookie crumbs or fine brownie crumbs

1/4 Cup white chocolate, finely ground

3 Tablespoons unsalted butter, melted

Filling:

2-1/2 Pounds cream cheese, softened

1/2 Cup sugar

1-14-ounce can condensed milk

5 eggs

1/3 Cup light cream

2 Tablespoons flour

1 Tablespoon vanilla extract

Pinch salt

1-1/2 Cups white chocolate, coarsely chopped

1 Cup semi-sweet chocolate chips or coarsely chopped chocolate

2 Cups coarsely chopped Snickers bars or Turtle candy

1 Cup coarsely cut chunks of brownie, homemade or prepared from a mix

1/2 Can dulce de leche caramel sauce*

Garnish:

1/4 Cup each, melted white, semi-sweet, and milk chocolate
Chocolate shavings

Confectioners sugar

INSTRUCTIONS:

*Prepared dulce de leche is available in Latin food storesYou can use caramel sauce if unable to get dulce de leche.

Preheat oven to 325 F. Line a baking sheet with parchment paper. Lightly spray a 10 inch springform pan with non-stick cooking spray.
Combine the crust ingredients together in small bowl, mixing well. Press onto the bottom of the pan.

With electric mixer, cream the cream cheese and the sugar until smooth. Add in the condensed milk and blend in the eggs, cream, flour, vanilla, and the pinch of salt until smooth, about 5 minutes on low speed.

Remove one-third of batter and mix it with the white chocolate. Pour into the pan on top of crust. Fold remaining ingredients into cheesecake batter, except the dulce or caramel sauce. Fold gently by hand to avoid break up the brownie chunks too much. Pour half of this batter into the pan on top of the white chocolate cheesecake batter. Drop dollops of half the dulce or caramel sauce all over. Top with remaining batter and then remaining pour the remaining dulce or caramel sauce on top. Stir briefly with a knife.

Set filled springform pan on a baking sheet. Bake 40-45 minutes, until set.
Cool in oven an hour and then in refridgerate overnight. Remove from pan onto serving plate

To finish the cheesecake drizzle melted milk, white and dark chocolate over top, allowing it to drip down on side. Place large chocolate shaving on top of melted chocolate, and dust with confectioners' sugar. If using snickers bars, slice a few into bite sized bit and put onto of cheese cake after drizzling with chocolate, then follow with the chocolate shaving and confectioners' sugar.